Mini Egg Muffins Recipe

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These mini egg muffins are the perfect meal prep breakfast! Make a couple of batches to get you through the entire week!

As some of you know, I’m turning my focus on meal prep around here. It’s something you guys have been asking for for a long time and I am finally settling down into life here in the south enough to start focusing on things like this. One of the easiest meals to prep is breakfast, and this recipe is a perfect example.

A batch of freshly baked Mini Egg Muffins sit on a cutting board sprinkled with fresh parsley.


Egg muffins are perfect for stocking your freezer. Mini or not, they freeze really well for up to about 4 months. So you could make several batches of these and freeze them for future breakfasts. They are small and travel well and all you have to do is thaw in the fridge overnight, or microwave them in 20 second intervals until thawed and warmed through.


In the fridge, egg muffins can last up to a week. But for food safety reasons, I usually tell people to stick them in the freezer after day 3 or 4 in the fridge. Better safe than sorry, and they freeze and thaw so well anyway, that it’s a no-brainer to just pop them in to freeze.

A closeup of all 24 Mini Egg Muffins.


Egg muffins are quite possibly the perfect meal prep food. They come together super quick, are budget friendly, store well, and travel easily when you just have to get out of the house in the morning. These will thaw in the microwave in the time it takes you to pour your morning cup of coffee!

The possibilities are pretty endless. My favorite pairings are fruit such as berries, some nuts or even some sautéed mushrooms if time permits. Mini Chef loves them with a side of blueberries and almonds. You could even add some savory oatmeal on the side (which is really more like risotto) if you don’t want anything sweet with your egg muffins. Keep it simple and don’t overthink your sides.

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A batch of freshly baked Mini Egg Muffins sit on a cutting board sprinkled with fresh parsley.

Mini Egg Muffins

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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 24 mini muffins
Calories: 31kcal
Author: Tiffany McCauley


  • Mini muffin pan


  • 6 large eggs
  • ½ cup grated parmesan cheese (the real stuff)
  • 1 cup finely chopped mushrooms
  • 1 tsp. garlic powder
  • ½ tsp. dried thyme
  • 2 tbsp. milk


  • Preheat oven to 400 F.
  • Crack eggs into a medium mixing bowl and whisk briefly.
  • Add in all other ingredients and whisk well to combine.
  • Pour into an oiled muffin tin and bake for 30 minutes.
  • When the muffins are finished, remove them from the oven and allow them to cool until you can handle them with bare hands.
  • Remove them from the pan and place in a storage container and keep in the fridge or freezer.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1muffin | Calories: 31kcal | Carbohydrates: 1g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 53mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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I'm Tiffany, a writer for MSN and the AP Newswire, a cookbook author, digital publisher, food lover, and mom. I create healthy, clean eating recipes for everyday living.

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